Smoked Salmon and Nordic Shrimp Pizza

Directions

For the dough

1. In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. Add an additional 250 mL (1 cup) of flour and knead to incorporate. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rest for 90 minutes at room temperature. Divide the dough into 4 balls.

For the pizza

1. Preheat oven to 230 °C (450 °F) with the rack in the top position. 
2. Roll out a ball of dough into a 40-cm circle. Spread the Neilson sour cream over the dough. Cover with Saputo Mozzarellissima cheese. Top with smoked salmon, Nordic shrimp, onions, capers and lemon slices. Add a generous sprinkling of pepper.
3. Bake for 20 minutes and serve immediately.